Banana Drop Soft Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
190 grams all-purpose flour
02 -
2 grams baking soda
03 -
1 gram ground cinnamon
04 -
0.5 gram ground nutmeg
05 -
1 gram salt
06 -
113 grams unsalted butter, softened
07 -
100 grams granulated sugar
08 -
110 grams brown sugar, packed
09 -
1 large egg
10 -
5 millilitres vanilla extract
11 -
225 grams mashed ripe bananas
→ Optional Icing
12 -
120 grams powdered sugar
13 -
15–30 millilitres milk
14 -
2.5 millilitres vanilla extract
# Instructions:
01 -
Preheat oven to 175°C and line two baking trays with parchment paper.
02 -
In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
03 -
In a large mixing bowl, beat butter, granulated sugar, and brown sugar until pale and airy. Incorporate egg and vanilla extract until smooth.
04 -
Fold mashed bananas into the butter mixture until evenly blended. Gradually add the dry ingredients, mixing just until combined.
05 -
Drop spoonfuls of dough onto prepared trays, ensuring 5 cm spacing between each.
06 -
Bake for 10–12 minutes, or until cookie edges are lightly golden. Allow to cool on trays before transferring to a wire rack.
07 -
Whisk powdered sugar, milk, and vanilla in a small bowl. Drizzle icing over fully cooled cookies if desired.
# Notes:
01 -
Ripe, heavily speckled bananas yield superior flavour and moisture.
02 -
Avoid overmixing the dough after flour addition to maintain a tender texture.